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Monday, August 18, 2014

Tangy Grilled Fish Tostadas - IHCC Potluck

For this week's I Heart Cooking Club's potluck, I turned to formerly featured chef Rick Bayless for a fresh tasting appetizer that couldn't be simpler to make. It starts with one of his easy salsas of tomatoes, serrano chiles, onion (I used spring onions) and cilantro.

Toss this with grilled mahimahi, avocado and fresh lime juice, and spoon it into "tostada" shells - or baked whole wheat tortilla triangles - and you have a light and delicious starter to any meal.

About Me

I enjoy cooking and baking, and the main purpose of this blog is to record my family's favourite recipes in hopes of finally compiling the Family Cookbook. However, since I do enjoy trying new recipes, I couldn't help myself and have joined some virtual cooking/baking groups; the results of those experiments will be shared here also.